Don’t be fooled by the name! Sweet potatoes, also known as “american potatoes” and "batatas", are really good for making both sweet and savoury dishes.

Let’s take advantage of their abundance in autumn to make a delicious puréed soup.

Ingredients for 4 people
Sweet potatoes, 1 kg
Vegetable stock, 1 l
Onion, 60 g
Fresh basil, a few leaves
Fresh liquid cream, 150 ml
Extra virgin olive oil, 3 tablespoons
Salt, ½ teaspoon
Sweet paprika, to taste
Pepper, to taste

Preparation
Carefully wash the sweet potatoes, peel them and dice them. Finely chop the onion and fry it in a fairly large saucepan in a drizzle of extra virgin olive oil for a couple of minutes. When it is soft, add the sweet potatoes and a pinch of salt, then brown for another 5 minutes. Pour in the vegetable stock, cover the saucepan with a lid and leave to cook over a low heat for about 20 minutes, stirring from time to time. When the potatoes are quite soft, use a hand-held blender to make a creamy mixture. Add the cream, sweet paprika and pepper and season with salt, then plate up and add some basil leaves for decoration. To make it even richer, you can garnish this puréed soup with slices of nicely browned pancetta.

Imagy by Foodie Factor from Pexels